Sesame Beef Slaw (a.k.a. Crack Slaw): Whole 30

Betcha can’t eat just one (forkful) of this delicious low-carb, paleo “slaw.”

Sesame Beef Slaw, adapted for #paleo. Original known around the web as Crack Slaw.

You’ll encounter this recipe on Pinterest and around the low-carb web as “Crack Slaw”, and it is indeed addictive – but the original calls for artificial sweeteners and regular soy sauce, while cooking directly IN sesame oil. Just a few minor tweaks, like coconut aminos (free of both wheat AND soy), omitting the sweetener (who needs it?), and using the sesame oil in the dressing, rather than cooking it (hence oxidation) takes care of all the potential issues.

Best of all, this comes together in a snap. Add it to your weeknight go-to board!

I did try this with ground turkey and chicken as well (I’ve been eating it a lot recently), but I must admit, I like the beef version better. By all means, experiment on your own!

Cook the beef in a large skillet over medium high heat. While it browns, mix together the sesame oil, ginger paste, white vinegar, coconut aminos, and sriracha. Once beef is done, remove from skillet and drain off extra fat.

Add coconut oil to skillet. Cook cabbage mix, garlic, and scallions until cabbage has softened. Stir in sauce mixture and then add back the beef. Remove from heat and toss in sesame seeds. Serve with additional sriracha!